This Pot Roasted Celery Root is the perfect post-holiday dinner, it's rich and comforting yet nourishing and healthy as well.
Ingredients
Pot Roast
[i]Pot Roast
5 carrots, peeled and cut into ¼ inch thick circles
5 carrots, peeled and cut into ¼ inch thick circles
8 yellow potatoes, washed and cubed
8 yellow potatoes, washed and cubed
4 whole celery root, peeled (see note)
4 whole celery root, peeled (see note)
6 tbsp vegan butter
6 tbsp vegan butter
Cream of Mushroom Soup
Cream of Mushroom Soup
5 tbsp olive oil
5 tbsp olive oil
1 large white onion, chopped
1 large white onion, chopped
3 stalks celery, sliced
3 stalks celery, sliced
2 lbs white mushrooms, sliced
2 lbs white mushrooms, sliced
¼ cup red wine
¼ cup red wine
¼ cup white miso
¼ cup white miso
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp onion powder
½ tbsp celery salt
½ tbsp celery salt
3 tbsp soy sauce or tamari
3 tbsp soy sauce or tamari
1 tsp sea salt
1 tsp sea salt
2 tbsp nutritional yeast
2 tbsp nutritional yeast
1 cup water
1 cup water
¼ cup white rice
¼ cup white rice
¼ cup cashews
¼ cup cashews
1 tsp black pepper
Directions
Start by making the mushroom soup base. Heat the olive oil in a medium pot over medium heat, add in the onions and celery. Saute the onions and celery for 5 minutes until the onions become translucent.
Next, add in the mushrooms and sautee for 5 minutes until they start to cook down. Then add in the red wine and simmer for 3 minutes until the red reduces by about half.
While the mushrooms are sauteing, whisk together the miso, garlic powder, onion powder, celery salt, soy sauce, sea salt and nutritional yeast in a small bowl until it forms a paste like substance.
Add the miso paste mix to the pot along with the water. Whisk vigorously until the paste is thinned out and fully mixed. Add in the rice, cashews and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes until the rice is fully cooked and there isn't much liquid left.
Allow the mixture to cool for 5 minutes then transfer to a high speed blender and blend on high until it's smooth. Add the remaining, uncooked mushrooms to the pan with a drizzle of olive oil and saute for about 3 minutes then add them to the soup base.
Place the potatoes and the carrots at the base of the crockpot. Then put the celery root, whole, on top of it. If a piece is too big to fit, you can cut it in half to make it fit. Then pour the mushroom soup base over the mix. Cut the vegan butter into slices and place it into the crockpot. Cook on low for 8 hours then serve topped with fresh parsley and rosemary.
Notes
*Celery root is a weird looking vegetable, they're bigger than a potato and real ugly. They're also called Celeriac if you can't find it.
Recipe by Almost Like Mom's at https://www.almostlikemoms.com/easy-vegan-pot-roast/